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Wednesday, January 17 2018

Featuring green beans, cherry tomatoes, and fresh parsley, this sausage skillet tastes like summer. It’s perfect for those following a gluten-free diet—just make sure the Italian sausage you choose doesn’t contain any wheat fillers.

1 - tablespoon extra-virgin olive oil
4 - uncooked Italian sausage links (about 1 pound)
2 - shallots, peeled and sliced (1/2 cup)
1 - tablespoon minced garlic (6 cloves)
2 - cups reduced-sodium chicken broth
12 - ounces green beans, trimmed
1 - 15 ounce can cannellini beans, rinsed and drained
8 - ounce (1 3/4 cups) cherry tomatoes, halved
1/3 - cup chopped Italian parsley

In a very large skillet heat oil over medium heat. Add sausage and cook for 10 minutes, turning occasionally. Add shallots and garlic to skillet with sausages and cook for 30 seconds. Add chicken broth and bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add green beans and cannellini beans; return to simmer. Cover and cook 5 minutes more or until green beans are crisp-tender and sausage is done (160 degrees F). Add tomatoes and parsley to skillet and stir to coat.

NUTRITION FACTS (Italian Sausage & Two-Bean Skillet)
Per serving: 573 kcal , 40 g fat (13 g sat. fat , 5 g polyunsaturated fat , 19 g monounsaturated fat ), 86 mg chol. , 1345 mg sodium , 28 g carb. , 8 g fiber , 6 g sugar , 26 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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